Ginger Lemongrass Margarita

by: @floatingkitchen

Makes 1 drink

For the Ginger-Lemongrass Simple Syrup:

1 1/4 cups water
1 cup sugar
2 lemongrass stalks
2-inch piece fresh ginger, peeled and sliced

For the Ginger Salt-Sugar Rim Mixture:

1 tablespoon salt
1 teaspoon sugar
1/4 teaspoon finely grated fresh ginger

For the Margaritas:

3 oz P&M Classic Margarita
1.5 oz white tequila
1 oz ginger-lemongrass simple syrup
Fresh lime juice


To make the ginger-lemongrass simple syrup, add the water and sugar to a saucepan over medium heat and bring to a simmer, stirring occasionally to help dissolve the sugar. Trim off and discard the top halves of the lemongrass stalks (the green, dry end). Then peel off and discard the outer leaf layer from the lower halves. Roughly chop the remaining lower halves of the lemongrass stalks and add them to the simmering simple syrup along with the sliced ginger. Cook the mixture for 10 minutes. Then remove the saucepan from the heat and allow the lemongrass and ginger to steep in the simple syrup while it cools to room temperature. Once cooled, strain the simple syrup, collecting and discarding the solids. Refrigerate until chilled.

To make the ginger salt-sugar rim mixture, add the salt, sugar and grated ginger to a small bowl. Use your fingers to rub the grated ginger into the salt and sugar. Set aside.

To make a cocktail, first wet the rim of your glass with a small amount of lime juice. Then invert the glass over the ginger salt-sugar rim mixture, pressing down to coat. Add fresh ice to the glass. Add the P&M Classic Margarita, tequila, simple syrup and a squeeze of fresh lime juice to a shaker with ice. Shake vigorously to chill. Then strain into your prepared glass. Garnish with a lime wedge, if desired. Enjoy immediately!

Tiki Margarita

by: @brandiego

Makes 1 drink


1 oz Reposado tequila
1/2 oz gold rum
2 oz P&M Mango Passion Fruit Margarita
3/4 oz lime juice
1/2 oz orange juice
3 drops Tiki Bitters

Garnishes: Thinly sliced mango, lime wheel, edible orchids


Add all ingredients to a rocks glass with plenty of crushed ice. Stir to chill. Skewer 3 slices of mango and a lime wheel with a toothpick, then fan out the mango. Rest the garnish on top of the ice along with an edible orchid.

Strawberry-Pink Peppercorn Margarita

by: @holajalapeno

Makes 1 drink


Kosher salt, for the glass
6 whole pink peppercorns
2 strawberries stemmed, plus one half strawberry for garnish
Crushed ice
2 oz P&M Classic Margarita
2 oz premium silver tequila


Cover a small saucer with kosher salt. Wet the rim of a margarita or rocks glass and dip it in the salt.

Place peppercorns and strawberries in a cocktail shaker and crush together with a muddler or the handle of a wooden spoon until the strawberries are almost a puree and the peppercorns are broken into small pieces.

Add crushed ice, margarita mix, and tequila to the shaker. Cover and shake vigorously until the outside is beaded in sweat.

Pour into the prepared glass, garnish with a strawberry half and enjoy!

*Note: To make a pitcher: Combine 15 peppercorns and a pint of strawberries in a blender and pulse until well broken up but not smooth. Pour into a pitcher, add 2 cups margarita mix, 2 cups of tequila, and stir well to combine. Fill with ice and serve.

Raspberry Hibiscus Margaritas

by: @the_bojon_gourmet

Makes 1 drink

For the Drinks:

2 oz Powell & Mahoney Classic Margarita, chilled
2 oz Añejo tequila, chilled
3 tablespoons chilled Raspberry Hibiscus Puree (recipe below)
Lime wedges and rounds for garnish
Kosher salt, for rimming the glasses (optional)

For the Raspberry Hibiscus Puree:
(makes enough for 6 drinks)

1 cup boiling water
2 tablespoons tea-grade hibiscus (or 6 hibiscus tea bags)
3-4 tablespoons sugar
1 cup fresh or frozen raspberries
juice of 1 lime

To make the puree, steep the hibiscus in the boiling water for 5 minutes. Strain, reserving the liquid and and discarding the hibiscus solids or tea bags. In the pitcher of a blender, combine the hibiscus water, sugar, and raspberries and blend until smooth. Blend in the lime juice. Strain to remove the seeds and chill until very cold, at least 30 minutes and up to several days.
To make the drinks, rub the rim of a lowball glass or tumbler with a lime wedge and dip into the salt. Fill the glass with ice. In a small pitcher, stir together the margarita mix, tequila, and raspberry hibiscus puree. Pour into the glass, adding a squeeze of lime if you like. Serve garnished with a lime round.

Watermelon Mint Margarita

by: @thebeachhousekitchen

Makes 1 drink


1-2 Tbsp. coarse salt
1 1/2 cups cubed and seeded watermelon, plus extra watermelon balls for garnish
2 sprigs mint
2 oz silver tequila
2 oz P&M Classic Margarita
1 cup ice
Lime slices for garnish


Place salt on a small plate. Rub the rim of your glass with a wedge of lime to moisten. Dip in salt. Set aside.

Muddle watermelon and mint in a cocktail shaker until watermelon is in small pieces. Add the tequila, the Powell & Mahoney Margarita mix and some ice. Cover and shake vigorously, about 20 seconds. Strain over fresh ice into prepared glass. Garnish with watermelon balls and a slice of lime.

Smoky Margarita Smash

by: @c.r.a.v.i.n.g.s

Makes 4 drinks

For the Drinks:

8 oz blanco tequila
8 oz P&M Classic Margarita
4 oz triple sec
8 wedges roasted citrus
Smoked sea salt & lime juice for rimming the glasses
Thyme and sage for garnish

For the Citrus:

3-4 citrus fruits of choice (oranges, lemons, limes)
2 tbsp smoked simple syrup (optional) *You can also use plain simple syrup.


Preheat oven to 400°F and line a baking sheet with parchment paper. Slice citrus in wedges, arrange on baking sheet, and drizzle with smoked syrup. Bake for 20-25 minutes or until citrus begins to char. Allow to cool completely before using in drinks.

In a small pitcher mix tequila, P&M Classic Margarita, and triple sec. Rim 4 glasses in lime juice and smoked sea salt. Place 2-3 roasted citrus wedges in each glass and muddle to release juices. Add ice to each glass. Divide margarita mixture between glasses. Garnish with thyme and sage and enjoy. Cheers!


Mango Turmeric Margaritas with Chili Sugar Rim

by: @veganyackattack

Makes 4 drinks


1 cup chopped fresh mango
½ tablespoon peeled fresh turmeric root or ½ teaspoon ground turmeric
2 tablespoons water
2 tablespoons lime juice
12 ounces P&M Classic Margarita
14 ounces silver tequila
2-3 tablespoons simple syrup
4 tablespoons pomegranate seeds
4 lime wheels for garnish

For the chili sugar rim:

2 teaspoons sugar
½ teaspoon chili powder
½ teaspoon lime zest
¼ teaspoon salt
⅛ teaspoon cayenne pepper


In a blender, place mango, turmeric, water and lime juice. Blend until very smooth.

Add P&M Classic Margarita, and tequila, blend again, adding simple syrup to the mixture, to preference. Place in refrigerator while preparing Chili Sugar Rim.

In a small, shallow bowl, whisk together sugar, chili powder, lime zest, salt and cayenne.

Wet the rims of the highball glasses and gently dip the edges into the chili sugar. Repeat on all four, then carefully fill with ice. Place 1 tablespoon of pomegranate seeds into each glass, then divide the margarita mix between them.

Garnish each glass with a slice of lime and enjoy!

Serrano Infused Cucumber Margarita

by: @aysegul.sanford

Makes 2 drinks


4 oz of tequila
1 Serrano chili, thinly sliced
6 oz P&M Skinny Margarita
1 ½ cucumber, sliced + more for garnish
2-3 fresh mint leaves
½ cup crushed ice
Zest of a lime
Lime wedges – as garnish


Place tequila and Serrano chili in a jar, cover and let is sit for a few hours or overnight, if you like the heat.

To make the margaritas: Strain tequila and place it in a high power blender along with Powell & Mahoney Skinny Margarita, cucumber, mint leaves, and ice. Blend until smooth.

Combine lime zest and salt in a small plate. Wet the rim of the glass using a wedge of lime and dip into the salt mixture.

Pour the drink into the glasses, garnish with lime and cucumber slices, and serve.

Roasted Strawberry Mezcal Margarita

by: @add1tbsp

Makes 1 drink


Kosher salt
1 roasted strawberry (two halves), recipe below
1 oz blanco tequila
1 oz mezcal
2 oz P&M Jalapeño Margarita
Garnish: 1 lime wedge and 1/2 strawberry

For the Roasted Strawberries:

1 dry pint [340 g] of strawberries, washed and hulled
1 tsp of cane sugar
Sea salt


Preheat the oven to 350°F.

Line a rimmed baking sheet with parchment paper. Halve the berries and pile in the middle of the sheet. Sprinkle with the sugar, a pinch of sea salt, and toss gently to coat. Spread in an even layer and bake on the middle rack for 25 minutes. Turn off the heat and let cool in the oven, about 25 minutes. This can be done in advance, and the cooled berries can be stored in the refrigerator for a few days.

For the salt rim, pour the salt onto a small plate. Run the flesh side of the lime along the rim of a double rocks glass then carefully roll the rim through the salt to coat.

In a shaker, muddle the strawberry with a pinch of kosher salt. Add the tequila, mezcal, and jalapeño margarita mixer and shake with a few pieces of ice. Dump into the rimmed double rocks glass and top with more ice. Garnish with the lime wedge and the half strawberry.